Top 67 Thomas Keller Quotes
#1. All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Jacques Pepin
#2. Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
David Chang
#3. How do I speak Spanish? Not too well. Paz taught me a few words that, if people weren't nice to me, I could tell them a few things. I got to study with [chef] Thomas Keller, who we all love as a guy and Jim had a relationship with him at [his restaurant] the French Laundry.
Adam Sandler
#4. The media builds you up, and then it tears you down.
Thomas Keller
#5. Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
Thomas Keller
#6. I think every young cook wants to write a book.
Thomas Keller
#7. We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
#8. I think if you can take one or two things from a cookbook, it's successful.
Thomas Keller
#9. I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.
Thomas Keller
#10. Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Thomas Keller
#11. Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.
Thomas Keller
#12. A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller
#13. The law of diminishing returns is something I really believe in.
Thomas Keller
#14. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you've seen that asparagus every day now, passions have subsided. What's going to make you treat the asparagus the same? It's the desire.
Thomas Keller
#15. One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
#16. I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
Thomas Keller
#17. Respect for food is respect for life, for who we are and what we do.
Thomas Keller
#18. I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
#19. I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
Thomas Keller
#20. They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
Thomas Keller
#21. For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
Thomas Keller
#22. My childhood wasn't full of wonderful culinary memories.
Thomas Keller
#24. I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
#25. I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
#26. Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
Thomas Keller
#27. Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
#28. I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.
Thomas Keller
#29. I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
#30. I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
Thomas Keller
#31. It's one thing you aspire to: someday, you'll be able to write a book.
Thomas Keller
#32. When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances.
Thomas Keller
#33. The book is there for inspiration and as a foundation, the fundamentals on which to build.
Thomas Keller
#34. In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
#35. Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
#36. We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
#37. Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
Thomas Keller
#39. Success is measured by the memories you create.
Thomas Keller
#40. But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
Thomas Keller
#41. You're getting to know who the great chefs are through their books.
Thomas Keller
#43. I think that you've got to make something that pleases you and hope that other people feel the same way.
Thomas Keller
#44. Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
#45. Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.
Thomas Keller
#46. A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
Thomas Keller
#47. Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
Thomas Keller
#48. Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
Thomas Keller
#49. You have to be driven. You have to be focused. You have to be aware.
Thomas Keller
#51. This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
Thomas Keller
#52. Don't say you don't have enough time. You have exactly the same number of hours per day that were given to Helen Keller, Pasteur, Michaelangelo, Mother Teresa, Leonardo da Vinci, Thomas Jefferson, and Albert Einstein.
H. Jackson Brown Jr.
#53. You don't know when inspiration is going to come. But you have to be aware of what's going on around you, so that at any moment, when inspiration happens, you're ready for it and you interpret it.
Thomas Keller
#54. And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
#55. I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
#56. A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
#57. The Labor Department's Hall of Honor recognizes men and women - like Cesar Chavez, Helen Keller and the Workers of the Memphis Sanitation Strike - who have made invaluable contributions to the welfare of American workers.
Thomas Perez
#58. No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.
Thomas Keller
#59. When I go out to eat, it's usually something moderate in style.
Thomas Keller
#60. Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
Thomas Keller
#61. I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller
#62. It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
Thomas Keller
#63. It's not about perfection; it's about the joy of striving.
Thomas Keller
#65. Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available.
Thomas Keller
#66. I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.
Thomas Keller
#67. When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
Thomas Keller
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